Best Herbed Potato Galette Recipes

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HERBED POTATO GALETTE



Herbed Potato Galette image

Provided by Bobby Flay

Categories     side-dish

Number Of Ingredients 6

4 large Idaho potatoes
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped flat leaf parsley
Salt and freshly ground pepper
3 tablespoons olive oil

Steps:

  • Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.

HERBED POTATO GALETTE



Herbed Potato Galette image

Provided by Tia Mowry

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

1 tablespoon unsalted butter, plus 4 tablespoons unsalted butter, melted
2 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick
1 teaspoon garlic powder
5 sprigs thyme, leaves stripped
Kosher salt and freshly ground black pepper
1 small onion, thinly sliced
Flaky sea salt

Steps:

  • Preheat the oven to 375 degrees F. Generously grease a 12-cup muffin tin with the 1 tablespoon butter.
  • Combine the potatoes, 4 tablespoons melted butter, garlic powder, thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Gently toss the potatoes with your hands until fully coated with the butter and herbs. Layer the potatoes in the prepared muffin tin. Tuck 2 onion slices into each potato stack. Bake until the potatoes are easily pierced with a knife and the edges are golden brown, 50 to 60 minutes. Sprinkle with 1/2 teaspoon flaky sea salt and 1/2 teaspoon pepper.

ROSEMARY MARINATED CHICKEN WITH ROASTED LEMON SAUCE, CAPERS AND HERBED POTATO GALETTE



Rosemary Marinated Chicken with Roasted Lemon Sauce, Capers and Herbed Potato Galette image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 24

3/4 cup olive oil
6 sprigs fresh rosemary
8 cloves garlic, coarsely chopped
1 small onion, coarsely chopped
2 chickens, about 2 1/2 pounds each
Salt and pepper
4 lemons, sliced in half horizontally
Olive oil
3 cups freshly squeezed lemon juice
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 medium onion, coarsely chopped
1 cup red wine
1/2 cup port
4 cups chicken stock
2 tablespoons cold unsalted butter
2 tablespoons capers, drained
Salt and pepper
4 large Idaho potatoes
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped flat leaf parsley
Salt and freshly ground pepper
3 tablespoons olive oil

Steps:

  • Combine oil, rosemary, garlic and onion in a large bowl. Add the chickens and turn to coat, cover and refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees F. Remove chicken from marinade, truss, and season with salt and pepper to taste. Heat roasting pan over high heat and sear bird. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the pan juices until the chicken is cooked through and golden brown, 30 to 35 minutes more.
  • Preheat oven to 350 degrees F. Heat a medium saute pan over high heat until almost smoking. Rub the cut side of the lemon with olive oil and sear in the hot pan cut side down. Turn the lemons over and place the pan in the oven and cook until almost soft. Reserve and serve as a garnish.
  • Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the carrots, celery and onions and cook until soft. Raise the heat to high and add the wine and the port and cook until dry. Add the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add the reduced lemon juice and cook for 2 to 3 minutes. Add the capers and butter and season with salt and pepper to taste.
  • Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.

HERBED POTATO GALETTE



Herbed Potato Galette image

Categories     Potato     Casserole/Gratin     Dinner     Sauté

Number Of Ingredients 7

4 tablespoons Unsalted Butter
4 tablespoons Safflower Oil
1/2 cup Onion - Finely Chopped
3 pounds Russet Potatoes - Peeled, Cut Into 1/8" Thick Slices
4 cloves Garlic - Minced
2 teaspoons Fresh Rosemary - Minced
1 teaspoon Salt

Steps:

  • Divide butter and oil between two 9" diameter nonstick skillets and cook over medium heat until butter melts.
  • Divide onion between skillets and sauté until tender, about 5 minutes.
  • Increase heat to medium-high. Divide potatoes, garlic, rosemary and salt between skillets and cook until potatoes are light golden, turning often, about 10 minutes.
  • Using spatula, press and flatten potatoes into uniform thickness. Cover; reduce heat to medium and cook until potatoes are brown on bottom, about 15 minutes.
  • Place 1 large plate over 1 skillet. Using oven mitts, hold plate and skillet together and turn skillet over, releasing potato galette onto plate. Slide galette back into skillet. Repeat with remaining potato galette.
  • Using spatula, press and flatten potatoes again. Cook until potatoes brown on bottom, about 15 minutes.

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